* 1 cup plus 1 T sugar

* 1 cup heavy whipping cream

* 1 1/2 cups whole milk

* pinch of salt

* 6 large egg yolks

* 1/2 t vanilla extract

Put 1 cup sugar into heavy pot (I use an enameled cast iron dutch oven) and set over medium high heat.  Let it sit until it starts to melt and liquefy in spots.  Continue to cook, stirring occasionally until melts completely, turns deep golden and just barely beings to smoke.

Carefully pour in the cream and stir – the melted sugar will begin to harden.  Stir to dissolve the caramel.  Stir in the milk and salt.

Beat the egg yolks along with the remaining sugar until egg yolks are pale yellow and thick.  Temper the egg mixture by slowly pouring some of the hot mixture into the yolks, continuing to stir.

Stir tempered egg yolks into hot mixture.  Cook over medium heat until it bubbles and thickens enough to coat the back of a spoon – if you can draw your finger through, it should leave a trail.

Stir inthe vanilla extract and pour the custard mixture through a sieve into a bowl.  Put the bowl in the refrigerator until completely chilled.

Freeze in an ice cream machine according the manufacturer’s directions.